Hazelnut-Crusted Lamb Chops

Name: Hazelnut-Crusted Lamb Chops
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 454 grams carrots, cut into chunks; 1 pinch Large of cayenne pepper; 49 grams chopped pitted dates; 144 milliliters extra- virgin olive oil; 75 grams crumbled feta cheese; 15 grams chopped fresh parsley; 1 large head frisee, torn; 1 small clove garlic, grated; 400 grams mixed spring greens; 1 teaspoon ground coriander; 1 teaspoons ground cumin; 90 grams blanched hazelnuts; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground black pepper; 12 lamb rib chops, bones frenched; 2 Tbsps fresh lemon juice; 3 Tbsps red wine vinegar; 2 Tbsps sesame seeds; 1 teaspoons sugar

If you want to add more gluten free recipes to your recipe box, Hazelnut-Crusted Lamb Chops might be a recipe you should try. One portion of this dish contains about 52g of protein, 39g of fat, and a total of 649 calories. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a main course. This recipe from Foodnetwork requires lamb rib chops, spring greens, dates, and red wine vinegar. From preparation to the plate, this recipe takes approximately 1 hour. If you like this recipe, take a look at these similar recipes: Balsamic Marinated Lamb Chops, Barbecued Lamb Chops, and Braised Lamb Chops.

Instructions

Make the crust: Preheat the oven to 350 degrees F.

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Crust

Equipment you will use

Oven

Spread the hazelnuts on a baking sheet and bake until golden brown, tossing, 10 to 12 minutes.

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Hazelnuts

Spread

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Baking Sheet

Oven

Transfer to a food processor. Toast the sesame seeds in a small skillet over medium heat until golden, tossing, about 5 minutes.

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Sesame Seeds

Sandwich Bread

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Food Processor

Frying Pan

Add to the processor along with the coriander, cumin, sugar and 1/2 teaspoon salt; pulse until the mixture looks like breadcrumbs.

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Breadcrumbs

Coriander

Cumin

Sugar

Salt

Transfer to a shallow bowl.

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Bowl

Make the salad: Set a steamer basket over a saucepan filled with 1 inch of water; bring the water to a boil.

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Water

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Steamer Basket

Sauce Pan

Add the carrots, cover and steam until fork-tender, 8 to 10 minutes. Meanwhile, whisk the parsley, garlic, vinegar, lemon juice, cayenne, 2 tablespoons of the hazelnut crust mixture, 1 teaspoon salt, and black pepper to taste in a large bowl. Slowly whisk in 2/3 cup olive oil.

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Black Pepper

Lemon Juice

Olive Oil

Hazelnuts

Carrot

Ground Cayenne Pepper

Parsley

Vinegar

Garlic

Crust

Salt

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Whisk

Bowl

Add the steamed carrots and toss; cover and refrigerate at least 1 hour.

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Carrot

Add the feta and dates to the carrot mixture, season with salt and black pepper and toss.

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Salt And Pepper

Carrot

Dates

Feta Cheese

Add the mixed greens and frisee but do not toss.

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Mixed Greens

Curly Endive

Pat the lamb chops dry and season with salt and black pepper.

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Salt And Pepper

Lamb Chop

Heat a large skillet over medium-high heat; add the remaining 2 teaspoons olive oil. Working in 2 batches, position the chops snugly in the skillet with the fatty edge down (the bones will curve); cook until browned on the bottom, 2 to 3 minutes. Turn the chops and cook on the flat sides until browned, 1 to 2 minutes per side. Dredge each cooked chop in the hazelnut crust.

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Olive Oil

Hazelnuts

Crust

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Frying Pan

Toss the salad and divide among plates.

Serve with the lamb chops.

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Lamb Chop

Photograph by Con Poulos